This was quite good, but the texture of the squash with the rice can be a bit strange. Chris loved it 🙂
Acorn Squash with Brown Rice and Turkey Sausage (Adapted from Culinary in the Desert)
2 acorn squash, each cut crosswise in half and seeded
1 tablespoon olive oil
8 ounces hot Italian turkey sausage, casings removed
1/2 cup chopped onion
1 chopped red bell pepper
1 garlic clove, minced
salt and cayenne pepper to taste
2 cups cooked brown rice
Spray a large microwave-safe plate with nonstick spray – place squash halves, cut side down, on the plate. Place in the microwave and cook on high until fork tender, about 8 to 10 minutes. Remove and let sit until cool enough to work with.
In a large skillet, heat oil over medium-high. Add sausage and cook, stirring to break up the sausage, until browned. Remove the sausage and place in a large bowl. In the same skillet, reduce heat to medium and add the onions, red bell pepper, garlic, salt and pepper. Cook until tender and lightly browned, about 6 to 8 minutes. Remove from the heat and add the mixture to the bowl with the sausage.
Scoop out squash, leaving a 1/4″ thick shell. Add the squash to the bowl with sausage mixture – add the rice and parsley, mixing until well combined. Evenly divide the sausage mixture between the squash shells. Serve warm!
Makes 4 servings (maybe a bit more!)